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Barb's Broccoli-Cauliflower Salad
Salad American

Barb's Broccoli-Cauliflower Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
  4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
  5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Summer Radish Salad
Salad American

Summer Radish Salad

4.4

Prep
15 min
Cook
Total
85 min

Instructions

  1. 1 Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl; add red onion and cucumber slices.
  2. 2 Whisk olive oil, vinegar, dill, garlic, and sugar together in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

By lisascooking

Fresh Corn Salad
Salad American

Fresh Corn Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn and cook in boiling water for 10 minutes. Drain and cool under running water until cool enough to handle.
  2. 2 Cut corn kernels off cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper; mix well. Add feta cheese just before serving.

By HP_imagines

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
  3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
  5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
  6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Eat Michigan Salad
Salad American

Eat Michigan Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the container of a blender, combine mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
  2. 2 In a large serving bowl, combine lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough dressing to coat, then serve with remaining dressing on the side.

By Saveur

Make-Ahead Spinach Salad in a Jar
Salad American

Make-Ahead Spinach Salad in a Jar

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  3. 3 Line up 5 pint jars in an assembly line fashion.
  4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ginger Cucumber Salad
Dinner

Ginger Cucumber Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Easy Coleslaw
Side Dish

Easy Coleslaw

4.2

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
  2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
  3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Pickled Red Onions
Pantry American

Pickled Red Onions

5.0

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pack onion slices into a sterilized 1-pint jar.
  3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
  4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
  5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Laura's Pickled Garlic

Laura's Pickled Garlic

4.4

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
  3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Indian Relish
Appetizer Indian

Indian Relish

4.7

Prep
5 min
Cook
30 min
Total
275 min

Instructions

  1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
  2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Basic Beurre Blanc
French

Basic Beurre Blanc

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay